It’s not uncommon to hear many people say they have celiac disease and that they are gluten intolerant and it’s not uncommon for patisseries as well as supermarkets to have gluten-free products on their shelves. But most home bakers that attempt to bake using gluten-free flours find it challenging to make the things they want to. That’s because it isn’t as simple as replacing the cake flour/all-purpose flour with one without gluten, in a given recipe.

There are a number of varieties of gluten-free flour; and most blends you find in the market have different types of flours in a single mix. The reason this is done is simple; the blend helps provide the right flavour and texture. It can be quite difficult to find a mix that works perfectly for all your baked dishes; if you are able to get light and fluffy cakes with a particular gluten-free flour mix, a pie crust may not turn out the way you want it to. Here is some basic information about gluten-free flours that can help clear some of those qualms you have about using this medium for baking.


What makes Gluten-free Recipes so Complex?

As mentioned earlier, just replacing your regular flour with gluten-free flour doesn’t help. A certain amount of experimentation is required to identify which blend will give you the perfect composition of structure, texture and of course, the flavour. At times, you will have to adjust the quantities of other ingredients to alter the flour’s binding ability/moisture content. No doubt, there is some logic behind it all, but it’s also what makes the recipes seem complex.


Why are Gluten-free Flours more Expensive than Wheat ones?

One of the primary reasons is that gluten-free flours aren’t produced in the large quantities than wheat flours are; it’s what makes the latter much cheaper. Apart from this, gluten-free flours have to be processed exclusively at gluten-free certified facilities; that’s the only way cross-contamination can be avoided – this too adds to its overall cost. Many home bakers want to know which gluten-free flour or mix is best for baking. The flours listed below are commonly used in baking:

  • Amaranth flour
  • Arrowroot
  • Bean flours
  • Buckwheat (rhubarb)flour
  • Coconut flour
  • Corn flour (different from corn meal, which is also gluten-free)
  • Millet flour
  • Quinoa flour
  • Potato starch flour
  • Potato flour
  • Rice flours (white and brown)
  • Nut flours
  • Sorghum flour
  • Soy flour
  • Tapioca flour
  • Teff flour
  • Xanthan gum – not a flour, but is commonly used in gluten-free baking

There are several companies that manufacture these as well as a range of gluten-free products- you can find a comprehensive list here.


Some Common Flours to Avoid

It can sometimes be confusing and difficult to identify which flours aren’t gluten-free. Here is a list of them (they are all different wheat species and contain gluten):

  • Bulgur
  • Durum
  • Club
  • Einkorn
  • Semolina
  • Kamut
  • Spelt
  • Triticale

Note: Oats may be alright for those who have gluten sensitivity; but it isn’t suitable for a person with celiac disease. It’s also important that you check the labels of any flours you buy, to ensure they’re gluten-free. If the label on the packaging states it has been manufactured at a facility that also handles wheat flour, you might want to give it a miss.


Delicious Gluten-Free Products

We hope this information gives you a basic understanding about what gluten-free flours are and which ones you can use in your baking. We at Ganache Patisserie offer a large variety of delectable gluten-free products for our discerning customers and other delicious savoury treats. You can contact Ganache Patisserie through this number – (02) 9967 2882 or use this online contact form.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882